Dabpa Artisan is officially opening in K11 Musea and reveals its delectable cuisine. Situated in the heart of Tsim Sha Tsui, Dabpa Artisan will open its doors to visitors on September 28, 2021.
In particular, it is a part of the Taste Gourmet Group, a gastronomic connoisseur in Asian cuisine. Its harmonic marriage of Chinese and Western cuisine provides a unique experience to a larger audience. From quality, fresh ingredients sourced to creative flavors, experimental molecular gastronomy, and exquisite presentation.
Michelin-starred Chef Ki explains how Autumn is the optimal time for Dabpa Artisan’s opening. “It’s a season when we fuse our taste preferences between fresh and light summer flavors with heartier, more flavor intense dishes”.
The culinary team at the new restaurant in Hong Kong, Dabpa Artisan has crafted a menu to gain a refined dining experience. It is accessible while still being adventurous. Chef Ki continues to explain how they “are committed to bringing [their] guests a top-level experience with the same elegance in plating, the same quality ingredients, and the same hint of experimentation usually found at five-star establishments.”
Their comprehensive menu that varies from smaller flavor-packed dishes to heartier main meals of fresh seafood, international wagyu beef, and delicate lamb. In addition to that, Dabpa Artisan also provides creative afternoon tea. Dinners who wish to unwind in Dabpa Artisan’s chic surroundings will find six savory and two sweet nibbles.
Listed below are some of the stand-out dishes to order for a meal amongst the extensive menu filled with one-of-a-kind interpretations.
Seabass with Pickled Cabbage and Chili
Seabass with Pickled Cabbage and Chili
As the adage goes, the eyes eat first. Firstly, the dish’s vibrant, flowery presentation is the first thing guests will notice. What maintains the delicate flesh and heightens the flavor of the seabass is the process of sous vide cooking. The pickled cabbage, shallots, and ginger add a tangy acidic flavor to the seabass. Besides that, fiery chilis creep up on the diners and give the meal a delightful depth. The fish is served with a mushroom and asparagus foam. Lastly, dusted with a stunning variety of edible flowers as a tribute to the artistry of molecular gastronomy.
Braised Short Ribs with Strawberries and Mustard Seeds
Braised Short Rib with Strawberries and Mustard Seeds
A popular beefy dish at gastropubs across the European continent is braised short ribs. However, Dabpa Artisan reconstructs this with delectable Oriental flavors and an elegant presentation. The team braises the ribs in a 65-degree fragrant broth of Sichuan peppercorns, cinnamon, star anise, premium soy sauce, sugar, and mustard seeds. Subsequent to the 12 hours of sous vide immersion, the beef becomes fall-off-the-bone succulent. Following that, ripe strawberries, fermented lotus root, Sichuan, and dried chilies accompany the beef rib.
Ultimately, visitors will have a difficult time deciding how to conclude their dinner due to the vast dessert buffet. A dessert that certainly catches the eye for its uniqueness, enjoyment, and delivery is the ‘Yanzhi’ Hawthorn Mousse.
‘Yanzhi’ Hawthorn Mousse with Raspberry Gelee
‘Yanzhi’ Hawthorn Mousse with Raspberry Gelee
Over a bed of roasted almonds is a smooth mascarpone-based mousse, covered with raspberry gelee, strawberries, and rose petals. The delectably beautiful tart comes in a cosmetic tray which would look great on any cosmetic artist’s table. A raspberry dust ‘rouge’, together with a big soft makeup brush, allows visitors to contour, highlight, and flavor their treat. Diners can spray the tart with the seductive and engulfing aroma of citrus, vanilla, and rose-scented fragrance vaporizer. Undoubtedly, this dessert at this new restaurant in Hong Kong is an exhilarating experience worth broadcasting about.